[Study of differences between the fatty acid content, several quality parameters, fatty acids and alpha tocopherol between 9 varieties of olive oil from the same plantation].
The yield variations in fatty acid content, degree of acidity, peroxides, K270 and K232 indexes, the profile of the different fatty acids and alpha tocopherol were studied in different virgin olive oils obtained in the laboratory oil-mill. These different olive oils were pressed from the following olive varieties: Arbequina, Blanqueta, Empeltre, Frantoio, Hojiblanca, Manzanilla, Negral, Picual, and Royal, all of which were grown since being planted, on the same land, under the same growth conditions. The differences found must not be considered as absolute values but rather in comparative terms between the varieties. The greatest balance between the different parameters analyzed was seen in the Empeltre variety, which is that planted in greatest number in the trial area.
Murillo Ramos
J J
JJ
Departamento de Nutrición y Bromatología III. Facultad de Veterinaria, Universidad Complutense de Madrid, España.
Bonilla Polo
A
A
González Bonillo
J
J
Sanz Pérez
B
B
D002849:Chromatography, Gas; D004042:Dietary Fats, Unsaturated / Q000592:standards*; D005224:Fats, Unsaturated / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry / Q000592:standards*; D013056:Spectrophotometry, Ultraviolet; D014810:Vitamin E / Q000032:analysis*
D004042:Dietary Fats, Unsaturated; D005224:Fats, Unsaturated; D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils; D014810:Vitamin E
Estudio de las diferencias entre rendimientos en contenido graso, diversos parámetros de calidad, ácidos grasos y alfa-tocoferol entre nueve variedades de olivo de la misma plantación.